Buffet Service

This is the most satisfactory service for large groups. However, plan your table placement so the guests are routed from tales to buffet without crowding.

For a buffet, plan a menu of foods that hold well - and the best way to keep an attractive buffet looking that way is to concentrate on individual portions.

These can be replenished easily, thus keeping the table always intact. For instance, rather than a large aspic, use individual fancy molds-even paper cups. Use sea shells or vegetable cups, as individual containers for sea food or other mixtures.

And cut turkey, ham and salmon in individual portions. Also see About Stuffed Vegetables and Cases for Food, for garnishes.  If the servings are not individual, cater generously, as guests are apt to take larger portions at buffets.

The following layouts show typical buffet settings. The first one represents a dinner at which the host or hostess serves the guests, who then proceed to tables which are already set.

The menu includes duck with orange cups, wild rice, podded peas and a green salad. The serving platters are later removed and replaced by the dessert; or individual desserts may be served at table.

The drawing above shows a buffet at which the guests serve themselves and proceed to sit at small tables. If there are no tables, individual trays may be used. For tray service, plan food that does not call for the use or a knife. Note also that height in candles and flowers is often a dramatic asset in buffet service as is the use of tiered dishes.

Shown below are a meat or fish casserole dish, artichokes vinaigrette filled with devilled eggs, relishes and rolls. A dessert may be on the table at the beginning of the service. If the serving table seems too crowded, place the water and hot drinks on another serving surface.